An Ode to Travels and Pears and Peaches Past (Pickled with Boubon and Maple Syrup)

Nectarines and peaches are back in Montreal grocery stores and markets lately, which reminded me of when I spent a few weeks in Seattle, Washington, going to as many farmer’s markets as possible and discovering some gorgeous peaches and Japanese pears. It also reminded me that while I won’t be travelling much any time soon, especially to the U.S., I’m incredibly fortunate to have access to juicy California peaches and nectarines right now, which I like much more than the late summer Ontario peaches and nectarines, despite the lower carbon footprint. They’re juicier, sweeter and overall more flavourful, I feel. And when I can luck into some white peaches at a decent price, I’m the happiest woman in the world.

While I think there’s nothing better than a perfectly ripe peach or nectarine whose flesh releases puddles of syrup in your mouth when you bite into it, I learned in Washington that pickling pears with maple syrup is…let’s just say “indulgent.” And maybe that’s what we want a little bit more of right now – indulgence. The world is hard enough. How about a little more joy in our meals?

So here’s the recipe from that trip:

Bourbon and Maple Syrup-Soaked Japanese Pears (and Peaches)

Bourbon and Maple Syrup-Soaked Japanese Pears

6 Japanese pears or a mix of pears and peaches
3/4 cup champagne vinegar, white wine vinegar, or pear vinegar
1 cup water
1/4 cup maple syrup
1 tbsp salt
2 tbsp bourbon
A few sprigs lemon verbena (optional)

Core and slice pears (and peaches, if desired. the peaches won’t stay as firm). Bring remaining ingredients except bourbon and lemon verbena to a boil. Taste and adjust sweet-sour ratio. When happy, pour brine over pears and lemon verbena in a glass mason jar. Add the bourbon. (You can also boil off the bourbon if you don’t actually want it to have an alcoholic effect and you’re not processing in a water bath.) Put lid on jar (or actually can it by sterilizing the jar and then processing in a hot water bath for 10 minutes) and pop it in the fridge for at last 3 days to allow the brine to infuse. Sure, you could eat it that night and it would be delicious, but it’d even better when the syrup soaks into the fruit. Serve over ice cream, or on its own.